358 Description of an ceconomical culinary Stove. 



sary to place the meat in this upper current of air. The oven door 

 may be kept quite shut till the meat is warmed through, and be- 

 gins to roast ; and then should be opened about the width of one- 

 eighth of an inch in front, or wider if the processs goes on too 

 rapidly. The meat should be turned and dripped occasionally; and 

 generally requires about one-third more time than when roasted 

 before a fiie; from which, however, when the process is conducted 

 with moderate care, it cannot be distinguished by the nicest taste. 



As the lower current of air tends to preserve the dripping-pan 

 cool, placing it in another containing water, as described by 

 Count Rumford, will not be found necessary after a little prac- 

 tice in regulating the heat of the oven by the registers. 



It is obvious that one of Count Rumford's roasters, or roasting 

 ovens, may be heated by the flue from the fire-place, as well as 

 a common cast-iron oven ; but as the former in particular are 

 much morn expensive, more complex, and less durable — and as 

 the process of roasting can be conducted in the highest perfec- 

 tion in a common cast-iron oven, this, in families where cheap- 

 ness and simplicity are kept in view, will obtain the preference. 



The oven might be constructed of sheet-iron at a trifling ex- 

 pense, and would never be lial)le to injury from the fire, at the 

 distance at which it is placed. Even an old cast-iron jjot, placed 

 sideways, with a wooden stopper, would make no contemptible 

 oven ; and with a cast-iron plate, a fire-place door, and a few 

 bars, a stove might be cheaply constructed in those situations of 

 life where comfort and oeconomy are more particularly desirable. 



As the temperature of the oven can be varied at pleasure, by 

 urging the fire more or less, by keeping its door shut or open, 

 and in the latter case by placing the article to be subjected to the 

 eiFects of heat higher or lower, it forms of itself a small drying 

 stove ; and when in addition to it the iron plate on its top, and 

 that over the fire-place, are taken into consideration, it is obvious 

 that any degree of temperature up to red heat can be always ob- 

 tained ; and in the current of warm air immediately over the 

 stove, when drying at a lower temperature is required, it can be 

 conducted with great ease, and on a more extensive scale. 



It will be observed, that the fire-place is not situated immedi- 

 ately under the centre of the iron-plate, but at the distance of 

 about nine inches from its left- h-.uid edge, which, allowing six 

 inches for the width of the fire-place, leaves about five inches in 

 the clear between it and the side-wall of the oven. The object of 

 thus placing it towards the oven is, that too much of the heat 

 may not be expended under the plate, but that a due share of it 

 may be distributed around the oven. 



It may, however, be placed immediately under the centre of 

 the platCj in which case the entrance from the fire-place into the 



first 



